Before preparing these or other dishes using the Todd Wood Cookstove, 
please read the "HINTS" page on this website at:
www.buffaloimport.com/hints.html

Potato Soup

2 cups raw potatoes, chopped fine               2 tablespoons onion, minced
1 quart milk                                                 11/2 teaspoons salt
2 tablespoons shortening                              pepper

Combine fine chopped potatoes with shortening & onion, __add to milk.
Cook over low heat until potatoes are tender. Milk should be slightly thickened. If needs more thickening, __mix a little flour with cold milk and stir in. Stir in salt. Add pepper (to taste).

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Chicken Soup

1 chicken                                             1 pint half & half
8 ounces noodles                                  salt & pepper
2/3 cup cooked rice                              2/3 cup chopped onion
1 can cream of chicken soup                 2 large potatoes, cooked & diced

Put chicken on and boil until tender. Save broth; -- cut chicken meat into small chunks. Add noodles & chopped onion to broth; -- cook until done (tender). Add chicken, cooked rice, cooked potatoes, soup, half & half, salt & pepper (to taste). Let simmer for a while, -- then serve.

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Fish Chowder

2 lbs fish fillets                                        11/4 teaspoon Worcestershire
1/2 cup flour                                           1 garlic, minced
3/4 cup green pepper, chopped               12 cloves
1 1/2 cups onions, chopped                     1 tablespoon salt
2 cups tomato puree                                1/4 teaspoon pepper
1 3/4 cups raw potatoes, diced                1 tablespoon paprika
1 1/2 quarts water                                    1/4 teaspoon hot sauce
1/3 cup bacon drippings

Mix flour & bacon drippings in large kettle, -- stir and cook till brown. Add green pepper, minced garlic & onions; -- cook 5-6 minutes, -- then add all seasonings, potatoes, puree & water. Cover & adjust heat to let simmer for about 35 minutes.
Meanwhile, cut fish up in very small pieces (3/4"), -- add to mixture, -- then replace cover and let cook for 10 minutes. Good with bacon bits.

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Slaw

1 large head cabbage                                        1/2 teaspoon mustard seed
6 carrots                                                           1/2 teaspoon celery seed
6 sweet green peppers (or 3 red                        1/2 teaspoon salt
and 3 green)                                                      1/2 stalk celery

Grate all vegetables and combine with remainder of ingredients above. Then boil together1 cup vinegar & 2 cups sugar, -- pour over above mix & stir until soaked. Put in jars and refrigerate. Will keep several months.

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Layered Salad

head lettuce, shredded                                        1/2 cup onion, chopped
1 cup celery, chopped                                         4 eggs, hard boiled & sliced
6 slices bacon, fried crisp & crumbled                  2 tablespoons sugar
1 cup cheddar cheese, shredded                          1 1/2 cups miracle Whip
1/2 cup green pepper, chopped

Layer ingredients in bowl as follows: lettuce, celery, green pepper, onion, eggs, miracle whip mixed with sugar, -- and topped with cheese. It is best to chill for several hours (even overnight) before serving.

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Spinach Salad

1 pkg raw spinach                                        1 tablespoon worcestershire
2 tablespoons sugar                                      1/2 teaspoon salt
1 1/2 teaspoon paprika                                 1/4 teaspoon dry mustard
3/4 cup salad oil                                            1/4 teaspoon pepper
1/4 wine vinegar                                            1 hard-boiled egg
crisp fried bacon                                            1 egg yolk

Wash, dry and tear spinach. Chop egg and add, -- then crumble bacon over top. Dress with dressing made by mixing egg yolk with seasonings until smooth. Slowly add oil (1 tablespoon at a time), -- slowly add vinegar. Toss with salad.

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Chicken Salad

1 chicken                                                chopped cabbage
12 hard-boiled eggs                                chopped celery
1 cup cider vinegar                                 1 teaspoon mustard
2 tablespoons sugar                                2 tablespoons butter

Boil chicken until tender. When cool, chop into small pieces. Chop whites of hard-boiled eggs, -- & add. Add chopped cabbage & celery in equal quantities. Mince the egg yolks fine & add. Add remainder of ingredients with salt & pepper to taste; mix well. Store in refrigerator.

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Fish Croquettes

2 cups boiled fish, cold & minced                2 cups hot mashed potatoes
1/2 cup hot milk                                          1 tablespoon butter
salt & pepper                                              2 eggs, well beaten
minced parsley                                            bread crumbs

Combine fish, mashed potatoes, butter, hot milk, 1 beaten egg, salt & pepper (to taste) & some parsley, -- mix well. When cool, form into balls, dip in remaining beaten egg, roll into bread crumbs, -- and fry in deep hot oil.

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Chicken Croquettes

1 cup cream                                    3 tablespoons butter
2 cups chicken, chopped fine            2 tablespoons corn starch
2 cups bread crumbs                         1 teaspoon salt
4 eggs, well beaten                          1/2 teaspoon pepper
1 tablespoon lemon juice                  1 teaspoon onion juice

Combine cornstarch & butter; -- beat well. Combine with cream in saucepan and cook until thickened. Add chicken, salt, pepper, onion juice & 1/2 of beaten eggs, mix well. Let cool, shape, dip in eggs & then crumbs. Fry in hot oil.

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New Potatoes & Peas

1/3 lb salt pork slices                                1 cup minced onion
12 new potatoes                                       1 1/2 cups cream
3 1/4 cups cooked peas

Wash potatoes well. Fry pork until crisp. Remove meat & add onion to fat. Saute until brown. Return pork slices along with potatoes to pan. Cover & simmer until potatoes are tender. Add water as needed to keep from sticking. Remove pork, add other ingredients & simmer for a short time.

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Potato Cakes

1 egg, well beaten                                        3 tablespoons flour
2 cups potatoes, grated                                2 tablespoons minced onion
milk                                                             salt & pepper, to taste

Cook potatoes almost done, and then grate. combine with egg, flour, and enough milk to make a stiff batter. Add onion & seasonings, and form into cakes. Using frying pan, cook in hot fat until golden brown & crisp.

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Black-Eyed Peas

4 cups water                                                        4 cups black-eyed peas
3/4 red & green peppers, sweet, chopped fine      2 red peppers, hot
1/2 cup onion, diced                                             1 piece fat pork
salt & pepper

Combine peas, water and pork, -- boil for 2-3 minutes. Let set to soak for at least 1 hour. Add hot peppers, cover and low boil (simmer) until peas are tender (30-45 minutes minimum). Check and add water if necessary. When tender, stir in chopped peppers; -- and cook for 10 minutes longer. Season to you liking with salt & pepper.

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Fried Corn

3 cups sweet corn                                           3 tablespoons pimentos, chopped
4 tablespoons bacon fat                                  1/4 teaspoon salt
2 tablespoons onions, chopped                       1/4 teaspoon paprika
4 tablespoons green pepper, chopped             3 tablespoons cream

Place bacon fat in frying pan. When hot, -- brown onions, green pepper and corn. Cook for 5 minutes, -- then add rest of ingredients. Cook for 2 minutes longer.

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 Shepherds Pie

1 cup onion, chopped                                    1 tablespoon vegetable oil
1 lb ground beef                                            1 teaspoon salt
1/2 lb sliced mushrooms                                 1/4 teaspoon pepper
1 cup beef broth                                            1 teaspoon basil leaves, crumbled
2 cups green beans, cut                                  1 tablespoon parmesan cheese
2 cups mashed potatoes,( instant)                   2 tablespoons tomato sauce

Heat vegetable oil hot; -- sauté onion. Add beef, mushrooms, and all seasoning. Stir and cook until beef is browned. Add tomato paste & broth; -- cook at a simmer for 10 minutes. Add beans and pour into a baking pan. Spread mashed potatoes over top, sprinkle cheese on; -- brown lightly under broiler.

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Company Egg Bake

12 slices white bread, frozen                            1 tablespoon minced onion
3/4 lb old English cheese                                  3/4 teaspoon salt
3 cups diced ham                                             teaspoon dry mustard
6 eggs, slightly beaten                                       3/4 teaspoon pepper
3 1/2 cups milk

Cut some bread into donut shapes; --place remaining bread on bottom. Layer cheese, ham; -- put circles of bread on top. Combine all other ingredients and pour over top. Refrigerate overnight. Bake for 75 minutes at 325 degrees; -- let stand for 10 minutes before serving. Serves 12.

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Braised Quail   (6 Quail)

6 quail                                                            flour
1/3 cup butter                                                1/2 cup mushrooms, sliced
2/3 cup water                                                 1/4 cup parsley, chopped

Clean and wash quail. Season inside of quail with salt and pepper, -- then roll in flour. Using butter in skillet, brown on all sides. Add water & mushrooms, cover, -- and simmer for 15 minutes. Add parsley, cover and let simmer for 10 minutes more. Quail should be tender.

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Barbequed Duck

1 duck                                                        2 tablespoons Worcestershire
2 tablespoons lemon juice                            2 tablespoons A-1 sauce
salt & pepper                                              3 tablespoons catsup
1/8 teaspoon Tabasco                                 1 tablespoon butter
2 teaspoons flour                                         1 teaspoon lemon juice

Rub inside & out of cleaned duck with 2 tablespoons lemon juice, -- then shake salt & pepper inside and out. Place in baking pan or dish. Prepare sauce using remainder of ingredients; -- pour over duck. Cover and bake until tender; -- baste often.

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Roast Goose With Baked Apples

1 goose                                                        1 teaspoon salt
2 cups bread crumbs                                     1/8 teaspoon pepper
1 cup chopped onion                                     6-8 apples
1/4 cup brown sugar                                      2 tablespoons shortening
3 sweet potatoes, cooked & mashed             1/4 teaspoon sage

Goose: Cook giblets until tender; - chop and add to bread crumbs, onion, shortening, sage, salt & pepper to make a stuffing. Stuff goose; - close openings. Roast 15 minutes at 500 degrees, - then at 350 degrees for about 3 hours or until tender.
Apples: Wash & core apples. Sprinkle brown sugar inside core and on outside of apples. Stuff core with seasoned sweet potatoes. Bake until tender; - serve hot with goose.

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Frog Legs

14-16 frog legs                                                2 eggs, beaten
juice of 1/2 lemon                                            bread crumbs, fine
salt & pepper (to taste)                                    vegetable oil
water

Combine lemon juice, salt & pepper with enough water to cover frog legs. Bring to a brisk boil, add frog legs, let boil for 5 minutes. Drain & dry legs. Dip into beaten eggs & roll in bread crumbs. Cook in 365 degree oil for about 3 minutes until brown on both sides.

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Fried Game (duck, goose, squirrel, rabbit)

wild game, cleaned & dressed                            dry wine
salt & pepper                                                     flour
vegetable oil

Cut game into servings. Using dry wine, boil until tender. Roll pieces in a mixture of flour, salt & pepper. Fry in hot vegetable oil until golden brown & crispy.

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Barbequed Coon

barbeque sauce                                                1/2 cup vinegar
1 raccoon, cleaned (w/fat removed)                  salt
water                                                                pepper

Cut coon into serving pieces. Place in pan with vinegar & water (to cover). Boil until tender, then place in baking dish or pan. Salt & pepper to taste; - cover with barbeque sauce. Bake for 70 minutes at 350 degrees.

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Marinated Venison

5 lbs venison                                              1 1/2 teaspoons salt
2 cups onion, chopped                               2 garlic cloves, grated
1 cup celery, chopped                                3 tablespoons parsley, chopped
3 carrots, chopped                                     2 bay leaves
1/4 cup lemon juice                                     3/4 cup salad oil
3 1/2 cups beer                                           pepper

Combine all ingredients (except meat), and place in a stone crock. Cube meat into 1 1/2" pieces, - add & mix well. Cover, let set in refrigerator for at least 24 hours, - stirring occasionally. 
Place mix in kettle, bring to a good boil. Lower heat, cover and let simmer for about 2 hours. The meat should be tender. Strain liquid, press vegetables through. Thicken gravy with flour.

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Roast Venison

1 venison roast                                               1 garlic clove, chopped
1 cup water                                                    1/3 teaspoon
2 tablespoons flour                                          2-3 teaspoons salt
pinch cayenne pepper

Prepare roast by rubbing well with garlic and sprinkling with salt, pepper & cayenne. Bake for 25-30 minutes at 450 degrees, then for another 2 hours at 300 degrees. Make gravy by adding water & flour to pan drippings; - stir and cook until thickened.

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Potato Bread

1/2 cup boiling water                                          1 1/2 teaspoons salt
2 cups mashed potatoes                                      1 tablespoon sugar
1 pkg yeast softened in 1/2 cup warm water        1 tablespoon shortening, melted
4 cups flour, sifted

Add potatoes, shortening, yeast water & sugar to boiling water, - mix well. Add enough flour to make a stiff dough. Knead well, place in a greased pan, cover; - set in a warm place & let rise. Punch down, knead, and form into greased loaf pans. Bake at 400 degrees for first 15 minutes, then at 350 degrees for about 45 minutes or until done.

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Tomato Onion Bread

3 cups whole wheat flour                         1 pkg yeast dissolved in 1 cup warm water
2 cups white flour                                    1 cup tomato juice, lukewarm
1 teaspoon onion powder                        1/3 cup molasses
1 teaspoon salt                                        1/4 cup vegetable oil
1 teaspoon Lecithin granules

Sift flour, -blend in other dry ingredients. Combine remainder of ingredients & blend into dry mixture. Mix & knead. Place in an oiled bowl, cover and set in a warm place to rise double. Form into 2 loaves, put in oiled loaf pans, cover and let rise again. Bake for 1 hour at 350 degrees.

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Raised Biscuits

1 cup milk                                                 3 tablespoons sugar
7 cups flour, sifted                                     2 teaspoons salt
1 beaten egg                                             1 cake yeast, soaked in 1 cup warm water
3 tablespoons butter, melted

Combine egg, milk, butter, sugar & salt, - mix well. Stir in yeast water. Add slowly flour to make a soft dough. Set in warm place, let rise to double, knead down. Repeat the rising & kneading again. Roll out, cut, and place on a greased pan. Cover with a clean cloth and let set overnight. Brush tops with a little melted butter; - bake in 400 degree oven until brown.

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Potato Biscuit

1 cup flour                                                    2 tablespoons shortening
1 cup mashed potatoes                                 1/2 teaspoon salt
1/4 cup milk                                                  4 teaspoons baking powder

Sift flour, mix dry ingredients together, - then fold in shortening & mashed potatoes. Use milk to make a soft dough. Work out on floured board to 3/4" thickness; - cut & place on a greased pan. Brush tops with butter. Bake about 15 minutes in a hot oven until brown.

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Cracklin' Bread

pork cracklings                                            1 tablespoon shortening
3 cups buttermilk                                          pinch baking soda
1 egg                                                           salt to taste
corn meal

Beat egg, add buttermilk & salt, - stir in. Add enough corn meal to make thin batter. Melt shortening in pan & add to mix along with cracklings. Mix in well, pour into greased pan; - bake in a hot oven until browned.

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Hoecake

3 cups white corn meal                                     1/2 teaspoon baking soda
1 tablespoon flour                                             1 teaspoon salt
hot water                                                          1 tablespoon shortening, melted

Combine meal, flour, salt, shortening & baking soda, - mix well. Add enough hot water to make a soft batter, - stirring as you do so. Bake in cakes on well greased griddle, like pancakes.

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Bean Soup

1 1/4 lbs navy beans                                    1/4 cup chopped parsley
3 1/2 cups chopped onions                          2 teaspoons salt
2 3/4 cups chopped celery                           1 teaspoon black pepper
1 ham bone                                                  3/4 cup mashed potatoes

Soak beans overnight. Combine beans & ham bone with enough water to cover. Bring to a boil & let simmer for about 1 hour or longer. Add remainder of ingredients, bring back to a boil, - simmer until beans are tender. Remove bone but chop meat off to go back into soup.

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Winter Soup

1 1/2 lbs beef chunks                                    2 cups cabbage, shredded
1 onion, quartered                                         1 tablespoons vegetable oil
1 tablespoon salt                                           1 onion, sliced
1/4 teaspoon pepper                                     1 garlic clove, minced
2 quarts water                                               1 tablespoon parsley, chopped
2 stalks celery, chopped                                1/4 teaspoon oregano
2 cups canned tomatoes, chopped                 1/4 cup parmesan cheese, grated
2 cups carrots, chopped                                1/2 cup small egg noodles
2cups kidney beans

Place meat, quartered onion, 2 quarts water, salt & pepper in stew pan. Bring to a boil and let simmer for 2 hours. Remove meat and strain stock. Add enough water to stock to make 2 1/2 quarts.
In skillet, heat oil to hot, and stirring, - sauté celery, sliced onion, garlic & parsley for 10 minutes. Dice meat and add to stock in stew pot. Add tomatoes, carrots, cabbage & sautéed contents of skillet. Cover and let simmer for 75 minutes. Stir in beans, oregano & noodles, - let cook & simmer for 15 minutes or longer until noodles are tender. Stir in cheese and serve.

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Cauliflower Salad

1/2 cup red onion                                        1/3 cup vinegar
1 cup celery                                                1/3 cup salad oil
2 1/2 cups broccoli                                      1/2 cup mayonnaise
2 1/2 cups cauliflower                                  1/4 cup sugar

All vegetables are to be measured after chopping. Mix onion, celery, broccoli & cauliflower. Make a dressing by mixing vinegar, oil, mayonnaise & sugar. Combine two mixtures and let chill overnight.

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Three Bean Salad

2 cups wax beans                                        3/4 cups sugar
2 cups red kidney beans                              1 teaspoon salt
2 cups green beans, chopped short              1/2 teaspoon pepper
1/2 cup vinegar                                            1/2 cup onion, chopped fine
1/2 cup salad oil                                           1/2 cup green pepper, chopped

Drain & mix all beans. Combine all other ingredients, mix well & add to beans, - mix well again. Place in refrigerator to chill overnight before serving.

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Apple Pork Chops

6 pork chops                                            1/4 teaspoon ground sage
3 tart apples                                              3 tablespoons molasses
2 cups hot water                                       1/2 teaspoon salt
1/4 teaspoon salt                                       3 tablespoons flour

Peel, core & slice apples. Place chops in skillet, sprinkle 1/4 teaspoon salt & sage over them. Brown in skillet, remove, - save drippings. Put chops in baking dish, lay apple slices on top; - add molasses to top. Make sauce by adding flour to drippings in skillet; - cook until brown. Add water slowly, then 1/2 teaspoon salt; - cook until it boils. Pour over chops. Cover and bake in moderate oven for 1 hour.

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Sherried Sweet Potatoes

8 medium sweet potatoes                            2 cups orange juice
1 cup brown sugar                                      1/2 cup raisins
2 tablespoons corn starch                            6 tablespoons butter
1/2 teaspoon salt                                         1/3 cup dry sherry
1/2 teaspoon orange peel, shredded             1/4 cup chopped nutmeats
salt

Cook potatoes in salted water until barely tender; - drain, peel & cut lengthwise into 1/2" thick slices. Arrange in flat baking dish; - sprinkle with a little salt.
In another pan;- combine brown sugar, cornstarch & 1/2 teaspoon salt. Blend in orange juice & peel. Add raisins; - cook & stir until thick & bubbly. Cook 1 minute more, - add butter, sherry & nutmeats. Pour over potatoes. Bake 30 minutes at 325 degrees; baste occasionally.

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Old Settlers Beans

1/2 lb ground beef                                      2 tablespoons mustard
1/3 cup bacon bits                                      2 tablespoons molasses
3/4 cup minced onion                                 1/2 teaspoon chili powder
1/3 cup brown sugar                                  1 teaspoon salt
1/3 cup sugar                                              1/4 teaspoon pepper
1/4 cup barbeque sauce                              1 can dried butter beans
1/4 cup catsup                                            1 can pork & beans, large
1 can kidney beans

Brown beef & onion in skillet; - add bacon bits. Combine this with all remaining ingredients in a large baking dish; - mix well. Bake for 1 hour in a 350 degree oven.

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Turnip Greens & Hog Jowl

1 1/2 lbs turnip greens                                1 1/2 lbs mustard greens
water                                                         1 lb hog jowl (or ham hock)

Use 2 pots. In one, place meat with mustard greens & enough water to cover. Cover & let simmer until meat is tender. Then place turnip greens in another pot with enough water to cover and let simmer until tender. Combine two pots, cover and let simmer for at least 15 minutes.

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Rabbit (or) Squirrel Stew

1 rabbit (or) squirrel                                   2 beef bouillon cubes
1 quart water                                             1 cup whole grain corn
3-4 slices bacon                                         1 large onion, chopped
3 potatoes, chopped                                   salt & pepper
1 small can tomatoes

Place water in a stew pan along with a cut rabbit or squirrel. Cut up bacon & add. Let simmer until meat is tender, then add all remaining ingredients. Salt & pepper well. Let stew until potatoes are tender, then serve. Good with corn bread.

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Venison Stew

2 1/2 lbs venison                                        2 1/2 tablespoons bacon fat
7 carrots                                                    bay leaf
7 potatoes                                                  salt
3 onions                                                     pepper
3 cups cabbage                                          hot water

Chop coarsely: carrots, potatoes, onions & cabbage. Cut venison into 1 - 1 1/2" cubes. Using bacon fat, brown meat in a large covered skillet. Add hot water to cover meat, replace lid and let simmer for at least 1 hour. Add carrots, bay leaf, salt & pepper; - let simmer for 25 minutes. Add potatoes & onions; - cook for 35 minutes, then add cabbage. Cook for 15 - 20 minutes. Keep lid on, - add water & seasoning as needed.

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Possum n' Chestnuts

Skin possum, remove glands & entrails. Scrape clean and scald in boiling water. Rub inside and out with salt and pepper and set in cool place. Stuff with chestnuts, apple sauce, and bread crumbs in equal proportions. Cover with slices of sweet potato, one cup boiling, one-half cup lemon juice. Bake in butter and baste often until tender.

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Ground Hog

When ground hog is dressed be sure to remove the kernel from under the front legs to keep from making it taste gamey. Cut up and salt to taste. Roll in flour, put in hot fat and fry until brown. Then put in insert pans in pressure cooker with 1/2" water in bottom of cooker. Cook for 70 minutes with 15 lbs pressure.

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Stewed Terrapin   (using 4 terrapins)

The terrapins must be alive. Plunge the live terrapins into boiling water and let them remain until the sides and lower shell begin to crack -- this will take less than a hour; then remove them and let them get cold. Take off the shell and outer skin, being careful to save all the blood possible in opening them. 
If there are eggs in them, put them aside in a dish. Take all the inside out and be very careful not to break the gall, which must be immediately removed or it will make the rest bitter. It lies within the liver. Then cut up the liver and all the rest of the terrapin into small pieces, adding the blood and juice that have flowed out in cutting up. Add 1/2 pint of water and sprinkle a little flour over them as you place them in the stewing pan.
Let them stew slowly for 10 minutes, adding salt, black pepper and cayenne pepper, and a very small blade of mace. Then add a gill of the very best brandy and 1/2 pint of the very best sherry wine; then let simmer over a slow fire very gently.
In about 10 minutes or so, before you are ready to dish them, add half a pint of rich cream and 1/2 pound of sweet butter, with flour to prevent boiling. Two or three minutes before taking them off the fire, peel the eggs carefully and throw them in whole. If there should be no eggs, use the yolks of hen eggs -- hard boiled. Serve warm.

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Old-Fashioned Sour Cream Biscuits

2 cups flour                                            1/2 teaspoon baking soda
1/2 teaspoon salt                                    1/2 cup thick sour cream
3 teaspoons baking powder

Sift dry ingredients together, mix with cream to a dough of the right consistancy to roll, -- adding a spoonful of milk or water if too stiff. Cut into biscuits. place in greased pan & bake in hot oven (450 degrees).

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Corn Fritters

2 cups corn                                            1/2 cup bacon, chopped fine
2 eggs, well beaten                                 1/2 teaspoon salt
1/2 cup milk                                           1 teaspoon baking powder
flour

Combine all ingredients with enough flour to make a thick batter. Drop by spoon into deep hot fat, - fry to a golden brown on both sides. Drain on paper towels.

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Apple Rolls

1/2 cup sugar                            2 pkgs yeast, dissolved in 2/3 cup hot water
1 1/4 teaspoons salt                  1 cup brown sugar
1/4 cup shortening                     2 teaspoons cinnamon
3 1/4 cups flour, sifted               1/4 cup melted butter
1 well beaten egg                       3/4 cup powered sugar
2 cups apples, sliced                  milk

Blend together sugar, salt, shortening & egg; - stir in yeast water. Mix in flour; - beat for 2 minutes. Set aside & let rise until double. Roll dough out in a rectangle, brush with melted butter and sprinkle with a mixture of brown sugar & cinnamon. Lay apple slices over dough; - roll up tightly. Slice roll & lay pieces on greased pan, then let set to rise for 1 hour. Bake for 25 minutes at 400 degrees. Glaze with a mixture of powered sugar & enough milk to make just the right consistency.

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Monkey Bread

1 1/2 cups sugar                                1 1/2 teaspoons cinnamon
2 cups brown sugar                           1 1/2 sticks oleo, melted
1 cup chopped pecans                       3 cans buttermilk biscuits

Combine cinnamon, 1 1/2 cups brown sugar & sugar in bowl. Open biscuits and cut each biscuit into fourths. Dip each piece first in melted oleo, - then roll in sugar/cinnamon mixture. Butter two loaf pans, sprinkle 1/2 cup brown sugar & pecans inside and place biscuit pieces in layers. Bake at 375 degrees for about 25 minutes.

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